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Oven roasted salmon, chips and salad

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Recipe proudly provided by Healthy Eating Advisory Service Visit Healthy Eating Advisory Service

Ingredients

Salmon portions (skinned) – 5 (1kg) (200g each)
Lemon – 1 – cut into 5 wedges
Potato (cut into wedges) – 1.1kg
Oil olive – 50ml
Paprika (smoked) – 1 tsp
Lettuce mix – 250g
Tomato (cut into wedges) – 2-3, medium sized
Cucumber (sliced) – 1 whole
Red onion (thinly sliced) – 1 whole
Feta cheese (small cubes) – 120g
Balsamic vinegar – 30ml
Oil olive – 25ml
Black pepper – Pinch – cracked

This recipe was developed by chefs at Western District Health Service.

Method

Preheat oven to 200°C.
Partially cook the potato wedges in boiling water until slight resistance is felt when testing with a skewer or fork. Toss the potatoes in a bowl with the 80% of the oil and paprika, put on a shallow oven tray and roast for 30-40 minutes or until browned and crisp.
Line an oven tray with grease proof paper and lay the salmon out with at least a fillet width gap in between each one. Squeeze the lemon wedges over all the fillets roughly and throw the wedges in the tray with the salmon. Drizzle a small amount of oil over the fillets.
Cook for approx. 15 minutes or until firm and cooked through.
Make the garden salad by evenly distributing the ingredients across the appropriate number of serving bowls. Mix together the balsamic, olive oil and pepper, drizzle over the salad.
Serve the salmon on top of the wedges and accompany with one of the side salads.

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